*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Butter -- softened
      1/2   c            Shortening
    3       c            Sugar
    5       ea           Eggs
    3       c            Sifted cake flour
      1/4   ts           Baking powder
      1/2   c            Cocoa
    1 1/4   c            Milk
    1       t            Vanilla extract
                         -----FUDGE FROSTING-----
    2       c            Sugar
      1/4   c            Cocoa
      1/4   ts           Salt
      2/3   c            Milk
      1/2   c            Shortening
    1       t            Vanilla extract
   The Chocolate Pound Cake:
      Cream butter and shortening; gradually add sugar,
   beating well at medium speed of an electric mixer. Add
   eggs, one at a time, beating after each addition.
   Combine flour, baking powder, and cocoa; stir well.
   Add to creamed mixture alternately with milk,
   beginning and ending with flour mixture.  Mix just
   until until blended after each addition. Stir in
      Pour batter into a greased and floured 10-inch tube
   pan. Bake at 325F for 1 hour and 30 minutes or until a
   wooden pick inserted in center comes out clean. Cool
   in pan 10 minutes; remove from pan, and let cool
   completely on a wire rack.  Spread Fudge Frosting on
   top and sides of cake.
   Yield: one 10-inch cake.
   Fudge Frosting:
      Combine all ingredients except vanilla in a heavy
   saucepan. Bring to a boil, stirring constantly; boil 2
   minutes, stirring constantly. Remove from heat; pour
   into a small mixing bowl, and add vanilla. Beat at
   high speed of an electric mixer 5 minutes.  Yield: 3
   Mrs. James L. Twilley of Georgia, in December, 1987
   “Southern Living” Typos by Jeff Pruett.
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